The French Pastry School at City Colleges of Chicago strives to offer an innovative, effective, superior education in which students are equipped to achieve excellence in the pastry, baking and confectionery arts.

About our Faculty and Administrative Staff

The French Pastry School is the premier international institution of baking arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, includingMaster Baker, Jonathan Dendauw; United States Master Baker, Jeffrey Hamelman; Didier Rosada.

The French Pastry School offers you the rare opportunity to learn the art of baking in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best baking techniques, tools, and ingredients. Our school is dedicated to the art of baking, and it is our goal to be the finest baking school in the United States, producing the best-prepared professionals entering the industry.

The French Pastry School is approved by the Division of Private Business and Vocational Schools of the Illinois Board of Higher Education (www.ibhe.org), 431 East Adams, 2nd Floor, Springfield, Illinois 62701-1404, Phone: (217) 782-2551.